Review on The Yorke Arms
Frances and Bill Atkins' Michelin-starred restaurant-with-rooms is a converted coaching inn and shooting lodge, close to Gouthwaite Reservoir in charming Nidderdale. The pristine creeper-clad frontage gives way to an interior that still feels rather like a civilised old hostelry, with flagstone floors, a blazing log fire, oriental rugs and an eye-catching antique dresser in the classy dining room.
Top-class cooking has earned Frances Atkins more than her share of prestige and plaudits over the years, and consistency is one of the kitchen's strengths. There's also a real respect for ingredients, whether they come from the sea or the land. Seared scallops and langoustines are brought together with butternut squash and tomato, while a tranche of roast turbot could be accompanied by lemon relish, celery, turnip and sweetcorn chowder.
Meat and game might feature fillet of veal and kidney with caramelised chicory, sweet potato and caper sauce or saddle of hare with braised leg, wild mushrooms, spinach and rosemary gnocchi. Nidderdale lamb pie is also worth a try: it's actually a complex assemblage involving faggots, braised shank and horseradish lentils with Madeira sauce.
Desserts are beautifully executed creations like passion fruit charlotte with pink grapefruit jelly and vanilla Mascarpone, or you might prefer a savoury finale such as Welsh rarebit or devilled kidneys. France tops the carefully assembled wine list, with some good bottles from Australia, too.
The Yorke Arms is also featured in: Michelin Guide, Good Food Guide, AA GuideRate this Restaurant
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Mon-Sun
Dinner: 7.00 - 9.00pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express